Oyster Bisque

recipe

Yield:

2 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 218
Caloriesfromfat 25 %
Fat 6 g
Satfat 1.3 g
Monofat 2.1 g
Polyfat 1.3 g
Protein 17.7 g
Carbohydrate 22.7 g
Fiber 1.2 g
Cholesterol 78 mg
Iron 10 mg
Sodium 334 mg
Calcium 354 mg

Ingredients

1 teaspoon olive oil
1/4 cup finely chopped carrot
1/4 cup finely chopped celery
1/4 cup finely chopped red bell pepper
1 tablespoon all-purpose flour
3/4 cup evaporated skim milk
1 (12-ounce) container select oysters, drained
2 teaspoons chili sauce
1 teaspoon Worcestershire sauce
Dash of ground red pepper
1/4 teaspoon paprika

Preparation

Heat oil in a medium saucepan over medium-high heat. Add carrot, celery, and bell pepper; sauté 5 minutes or until tender. Combine flour and milk in a small bowl; stir with a whisk. Add to vegetable mixture in saucepan; cook over medium heat 3 minutes or until thick and bubbly, stirring constantly. Add oysters; cook 2 minutes or until edges of oysters curl. Stir in chili sauce, Worcestershire sauce, and pepper. Sprinkle with paprika.